Chocolate Espresso Cake Roll
Ingredients:
- cake flour - 1/2 cup
- unsweetened cocoa - 1/3 cup
- baking powder - 3/4 tsp
- salt - 1/4 tsp
- eggs - 5
- sugar - 3/4 cup
- instant espresso coffee powder - 2 T
- vanilla extract - 2 tsp
- Filling --
- heavy whipping cream, cold - 1 cup
- mascarpone cheese - 1/4 cup
- powdered sugar - 1/2 cup
- instant espresso coffee powder - 1 T
- vanilla extract - 1 tsp
- Glaze --
- heavy whipping cream, cold - 1/2 cup
- semisweet chocolate - 6 ounces
- instant espresso coffee powder - 2 tsp
- brown sugar - 2 T
- dark chocolate shavings - garnish
Instructions:
In a bowl combine cake flour, cocoa powder, baking powder and salt; set aside.
In a bowl, beat egg whites with mixer on medium high speed until foamy. Gradually beat in 1/2 cup sugar until incorporated. Beat on high speed just until stiff billowy peaks form.
In a bowl, beat egg yolks, 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes. At low speed, beat in flour mixture until blended; stir in 1/4 beaten whites into mixture. Fold in remaining whites until incorporated. Evenly spread batter in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan lined with nonstick foil. Bake in a preheated 400 degree oven for 12 minutes, or until top puffs up and springs back when gently pressed. Let cool 2 minutes on wire rack. Dust a clean towel with an even layer of powdered sugar. Invert cake onto towel. Remove pan; peel off foil. Starting at the short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
Prepare filling -- in a bowl, beat 1 cup cream, 1/4 cup cheese, 1/2 cup sugar, 1 T espresso powder and 1 tsp vanilla until stiff peaks form. Carefully unroll cake; spread evenly filling over cake, leaving 1/2 inch plain cake at long sides of cake. Roll up cake; place seam side down on cutting board. With a serrated knife, trim both ends of cake roll. Place roll on wire rack; cover with plastic wrap, place in refrigerator for 1 hour.
Prepare glaze -- in a saucepan over low combine cream, chocolate, espresso and brown sugar, heat until chocolate is melted and glaze is shiny and smooth. Place cake on wire rack over waxed paper. Completely cover cake with glaze. Garnish cake top with chocolate shavings. Chill cake until glaze is set. Cake can be refrigerated up to 6 hours before serving.
